Ayamase (Ofada Designer Stew) — Heart-Smart Green Pepper Stew

How to Make It

1. 1

   Prep & Parboil the Assorted Meat

   Wash the lean beef and tripe thoroughly. Place in a pot with 1 teaspoon of grated ginger, half the sliced onions, 1 minced garlic clove, and just 1 g of salt. Cover with water and boil for 35–45 minutes until tender. Remove meat and reserve the stock, skimming off any surface fat. Set both aside.

   Tip: Boiling the meat separately and skimming the fat significantly reduces the saturated fat content of the final stew — a key step for heart health.
2. 2

   Bleach the Palm Oil

   Pour the palm oil into a dry, wide pot or cast-iron pan over medium-high heat. Allow it to heat uncovered for 8–12 minutes, stirring occasionally, until it turns from orange-red to a pale golden-cream colour and the smoke clears. This is the 'bleaching' process. Remove from heat and allow to cool slightly before adding anything.

   Tip: Bleaching palm oil is essential for authentic Ayamase flavour. Ensure good ventilation — open windows or cook outdoors. Do not over-bleach; a light golden hue is perfect.
3. 3

   Blend the Green Pepper Base

   Combine the green bell peppers, scotch bonnets, green finger chillies, remaining onion half, minced garlic, and grated ginger in a blender. Blend to a slightly coarse, textured paste — do not over-blend to a watery smoothness. The texture is important to authentic Ayamase. Drain off excess water using a fine sieve or cheesecloth briefly before frying.

   Tip: Draining the blended pepper before frying dramatically cuts down cooking time and reduces the oil needed — both important for a lighter, health-conscious stew.
4. 4

   Fry the Pepper Paste

   Return the bleached palm oil to medium heat. Add the sliced onions and fry for 3–4 minutes until softened and lightly golden. Add the ground iru (fermented locust beans), stir for 1 minute to bloom its flavour. Then add the drained green pepper blend. Fry steadily, stirring frequently, for 20–25 minutes until the raw smell is gone, the oil floats visibly on top, and the paste has darkened slightly in colour.

   Tip: Patience at this stage is everything. Under-fried pepper paste gives a raw, bitter taste. The stew is ready to progress only when you see the oil clearly separate and rise to the surface.
5. 5

   Add Protein and Stock

   Add the pre-boiled assorted meat (beef and tripe) into the fried pepper base and stir well to coat. Pour in the reserved low-sodium meat stock gradually — add only enough to achieve a thick, saucy consistency (not watery). Add the ground crayfish, ground ehuru (calabash nutmeg), and flaked smoked mackerel. Stir gently to combine without breaking up the fish too much.

   Tip: Smoked mackerel is a rich source of omega-3 fatty acids, which actively support heart health and reduce triglyceride levels — a beautiful functional upgrade to this classic.
6. 6

   Simmer, Finish & Season

   Add the shredded stockfish. Reduce heat to low, cover, and simmer for 10–12 minutes, allowing all the proteins to absorb the stew's flavour. In the last 3 minutes, stir in the finely shredded uziza leaves if using. Taste the stew before adding any additional salt — the iru, crayfish, and stockfish already carry significant natural sodium. Add no more than 1–2 g of iodised salt if absolutely needed.

   Tip: Uziza leaves add dietary fibre, a distinctive peppery herbal note, and beneficial phytonutrients. For a gut-health boost, they are highly recommended.
7. 7

   Rest and Serve

   Turn off heat and allow the stew to rest uncovered for 5 minutes before serving. This helps the flavours meld and the oil to redistribute. Serve hot alongside parboiled Ofada rice, brown rice, or cauliflower rice for a lower-glycaemic option. Garnish with a few fresh uziza or scent leaves for presentation.

   Tip: For diabetes and weight management, pairing this stew with fibre-rich brown rice or cauliflower rice significantly lowers the overall glycaemic load of the meal without sacrificing the authentic Ayamase experience.